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Tuna-Asparagus Casserole Recipe

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This recipe for Tuna-Asparagus Casserole, by , is from The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, August 9, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 package (10 ounces) frozen asparagus cuts, cooked and drained
1 can (10 3/4 ounces) condensed cream of chicken soup
1 can (4 ounces) mushroom stems and pieces, undrained
1/2 cup sour cream
1 can (about 6 6 1/8 ounces) tuna, drained
1 small green bell pepper, chopped (about 1/2 cup)
1/4 cup slivered almonds
2 tablespoons chopped pimiento
2 1/2 cups uncooked egg noodles (about 5 ounces)
1 cup shredded Cheddar cheese (4 ounces)

Directions:
Directions:
Heat oven to 350. Arrange asparagus in ungreased square baking dish, 8x8x2 inches. Mix soup, mushrooms and sour cream in medium bowl. Stir in tuna, bell pepper, almonds and pimiento. Fold in noodles. Spread over asparagus. Cover and bake 35 to 40 minutes or until noodles are tender. Sprinkle with Cheddar cheese. Bake uncovered 5 minutes longer.

 

 

 

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